Lowfat Ground Beef Stroganoff

Directions

• 1

  Melt two tablespoons of butter in a large skillet. Add in ground beef seasoning with salt and pepper and cook until the juices are no longer pink.

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• 2

  Remove the cooked beef from the skillet and drain off any grease. Set aside.

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• 3

  In a large pot, heat water to boil and cook the egg noodles according to the directions associated with the package.

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• 4

  Add diced onions with the remaining butter into the large skillet. Saute the onions until translucent and soft.

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• 5

  Add mushrooms into the skillet and continue to saute for 2-3 minutes.

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• 6

  Pour in a ½ cup of the beef stock and with a spoon or spatula scrap up the brown bits from the bottom of the skillet, stirring all to combine for a couple minutes.

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• 7

  In a large measuring cup whisk together the remaining beef stock, Worcestershire sauce and flour. Once combined, add to the pan with sauteed veggies and stir until the sauce begins to thicken.

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• 8

  Add the cooked ground beef into the thickened sauce.

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• 9

  Swirl in AE Dairy plain yogurt and garlic powder. Season with salt and pepper as desired.

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• 10

  Pour the stroganoff over the warm egg noodles before serving, garnishing with dried parsley if desired.

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